I’ve used Wyeast Belgian Abbey II (1762) a few times not and have NEVER had even a HINT of what is coming out of the carboy this time … definite sulfury-egg smell on day 3, continuing into day 4. WHAT CAUSES THIS so I can prevent it next time, and WILL IT GO AWAY???. The whole houe stinks, the woman is hating me right now.
I know this isn’t normal cuz I’ve the Rochefort yeast a handful of times. The only difference I could see would be either (1) I didn’t make a starter this time, last minute brew day, and pitched the swollen smack pack into a 1.051 OG wort, measured … or (2) more trub than usual made its way into the fermenter, as I didn’t wait long enough after chilling to let things settle before pouring into carboy. Despite the smack pack swelling up quickly, fermentation got off to a kind of slow start.
Thanks for the help.